Studies on ripening changes in mango (Mangifera indica L.) fruits

Studies were carried out to determine the qualitative and quantitative changes in physico-chemical characteristics of mango fruits during ripening by making use of eight mango hybrids or varieties. The major changes were reduction in fruit weight (351 to 306 g), volume (338 to 309 ml), fruit length (11.04 to 10.55 cm), thickness (6.91 to 6.51 cm), firmness (28.96 to 17.46 lbs/sq.inch), pulp content (77.53 to 75.14%), pulp to peel ratio (7.83 to 6.23), acidity (2.71 to 0.04%), starch (10.7 to 0.43%), vitamin- C (40.83 to 11.08 mg/100 g) and increase in peel (9.00 to 12.06%), TSS 8.55 to 19.00 degrees Brix) pH (2.85 to 4.38), total sugars (2.69 to 11.16%), sugar:acid ratio (0.99 to 27.22) and carotenoids (498 to 8071 mug/ 1009). The peel colour turned from light green or green or dark green to light yellow or yellow or orange yellow, whereas pulp colour changed from white or pale yellow to yellow or deep yellow or orange yellow.